- Prep Time 3:00
- Cook Time 0:20
- Estimated Cost $8.50
- 2 Comments
Semifreddos are just the thing when you want to serve a special frozen dessert but don’t have an ice cream maker. The brown sugar in the imparts a unique caramel flavor to the fresh peach custard making these truly memorable. Serve with a sprig of mint and maybe a few fresh raspberries.
Ingredients
- 6 ripe peaches, peeled, diced $4
- 1 pint half-and-half $1.50
- 1 cup brown sugar Pantry
- 3 egg yolks, lightly beaten $1.50 for 6 eggs
- pinch salt Pantry
- 9 foil muffin cup liners $1.50 for 50
Recipe Serves 9
Directions
- Using a blender or food processor, puree half of the diced peaches. Set aside.
- In a medium pot, heat half-and-half and brown sugar over medium heat, whisking until steamy (but not boiling).
- Pour about 1/2 cup warm mixture into the egg yolks and whisk to mix. Slowly add the egg mixture to the half-and-half/sugar mixture, whisking constantly. Add the salt. Continue whisking until a custard thick enough to coat the back of a spoon forms.
- Pour custard into a bowl and allow to cool (refrigerating helps) for 30 minutes.
- Add peach puree and diced peaches to cooled custard. Set aside.
- Line 9 regular muffin cups with foil liners. Carefully pour the peach-custard mixture into the muffin cups.
- Freeze for at least 2 hours, or until needed.
- Prep Time 0:25
- Cook Time 0:40
- Estimated Cost $17.00
- 3 Comments
This unique one-pot meal is perfect for company, but easy enough for a quiet night in. This is an ideal meal to cook a big batch of on Sunday night and then eat throughout the week.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into 1" pieces $3
- salt and pepper Pantry
- 2 tbsp extra-virgin olive oil Pantry
- 1 tsp cinnamon $1.50 for 1 oz.
- 1 tsp paprika $1.50 for 1 oz.
- 3 cloves garlic, chopped Pantry
- 1 small piece ginger, peeled and minced $0.50
- 3 tbsp brown sugar Pantry
- 2 Meyer lemons, sliced $1.50
- 1/2 cup plain yogurt $1.50 for 8 oz.
- 4 cups fresh spinach, cleaned and dried $1
- 1 12-oz. jar pitted Kalamata olives $2
- 1/4 cup dried cranberries $2.50 for 12 oz.
- 1 handful fresh cilantro leaves $1 for a bunch
- 4 cups (cooked) Jasmine rice $2 for 16 oz.
Recipe Serves 3-4
Directions
- Season chicken liberally with salt and pepper.
- Heat olive oil in a large pot over medium heat. Add chicken and allow to brown lightly.
- Stir in cinnamon, paprika, garlic, ginger and brown sugar. Add lemons, yogurt, Kalamata olives, cranberries, yogurt, spinach and 2/3 cup water. Stir well. Cover and reduce heat to low. Cook 25-30 minutes, or until chicken is cooked through.
- Remove 1/3 mixture and transfer to a food processor. Pulse once or twice, just to lightly shred mixture (this can also be done with an immersion blender directly in the pot). Return to pot and stir well. Cook for 5 more minutes.
- While chicken cooks, cook rice according to package directions.
- Serve chicken mixture over rice. Garnish with chopped cilantro.
This easy cold soup is practically an ode to summer in a bowl. Fresh peaches, ripe tomatoes, crisp corn kernels, cool mint…memories of this perfect soup will keep you warm when the sun goes away (if you live in San Francisco, this could very well be tomorrow…). Serve it as the start to a meal or eat a bowl of it for lunch, as I’m doing right now.
Ingredients
- 5 ripe tomatoes, cored and cut into chunks $4
- 4 peaches (3 peeled and diced, 1 with skin intact, diced) $3
- 1/8 cup extra virgin olive oil Pantry
- 3 tbsp balsamic vinegar Pantry
- 1 ear corn, shucked $0.50
- 1/2 red onion, diced very finely $0.50
- 1 green jalapeño, seeded and diced finely $0.25
- 1 handful fresh mint leaves, chopped $1 for a bunch
- 1 small bunch chives, chopped $1
- salt and pepper to taste Pantry
Recipe Serves 4
Directions
- Puree tomatoes, peeled peaches, olive oil and balsamic vinegar in a blender or food processor until smooth. Transfer to a bowl.
- Use a sharp knife to remove the kernels from the corn cob.
- Add corn, onion, jalapeño, mint, chives, salt and pepper. Stir well to combine.
- Serve immediately or chill until ready to serve.
- Prep Time 0:20
- Cook Time 0:15
- Estimated Cost $9.50
- 2 Comments
Truffles, usually considered off-limits in my BrokeAss kitchen, make this simple macaroni and cheese recipe decadent and unique, thanks to Trader Joes’ very reasonably-priced Italian Truffle Cheese. I skip a bread-crumb topping so as not to overpower the truffles’ subtlety, and serve it with just a whisper of freshly-ground black pepper.
Ingredients
- 1 lb elbow macaroni $1
- 2 tbsp unsalted butter, plus more for pan/ramekins $1 for a stick
- 3 tbsp all-purpose flour Pantry
- 1 cup whole milk $1.50 for a pint
- 5 oz. Italian truffle cheese, shredded $6 for 8 oz.
- salt to taste Pantry
Recipe Serves 4
Directions
- Preheat broiler on high. Lightly butter 4 oven-proof bowls/large ramekins or 1 8" baking pan.
- Cook macaroni according to package directions. Drain and return to pot.
- While macaroni cooks, melt butter in a medium pot over medium heat. Whisk in flour until a sticky dough forms. Very slowly add milk, whisking constantly, until a creamy white sauce forms. Add shredded truffle cheese, whisking to encourage melting. Once all cheese has melted, remove from heat and season with salt to taste.
- Pour cheese sauce over cooked pasta and use a rubber scraper to combine well.
- Scrape macaroni and cheese sauce into prepared bowls/ramekins/pan. Place under broiler, just until a very light golden-brown crust forms on top.
- Serve hot.
- Prep Time 0:15
- Cook Time 0:10
- Estimated Cost $10.50
- 1 Comment
These lovely little sandwiches are perfect for snacking, lunching, even dinner-ing. Obviously, you can make them on regular bread if you like, and feel free to use regular pork bacon if that’s what you have on hand. I like these with Spicy Heirloom Tomato-Parmesan Soup.
Ingredients
- 2 English muffins, toasted $2.50 for 6
- 4 tsp mayonnaise Pantry
- 4 slices turkey bacon, cooked until crispy and cut into 3" pieces $3 for 16 oz.
- 1 small heirloom tomato, sliced $1
- 4 sandwich-size pieces Romaine lettuce $1.50 for a head
- 4 2" slices brie (I like goat's milk brie, available at Trader Joe's) $2.50 for 4 oz.
- freshly-ground black pepper Pantry
Recipe Serves 2
Directions
- Spread toasted English muffin halves with mayonnaise.
- Layer with turkey bacon, tomato slices, lettuce, brie slices and freshly-ground black pepper.
